Salt reduction below 1.5% adversely affected colour, sensory and texture attributes.
Then the entire image was classified using Support Vector Machine SVMM) and various spatial, spectral, and texture attributes to form a road image.
The results revealed that the texture of the container influenced participants' ratings of certain of the texture attributes being assessed, namely the most related ones.
At 7 GPa and 973 K, α-Fe displays a texture attributed to dominant slip on {110}⟨¯111⟩.
Overall, classifiers utilizing texture attributes alone or, usually even better, in combination with terrain attributes outperformed terrain attributes alone, and Bundling (in most cases followed by SVM) showed the overall best performance as a classification method.
Response surface methodology was used to analyze the effect of milk proteins and 2 1 κ:ι-carrageenans on cooking loss (CL), weight lost by centrifugation (WLC) and texture attributes of low-fat meat sausages with pre-emulsified fish oil.
Canonical correlation analysis (CCA) showed strong correlations between the batter texture attributes and the batter fluorescence spectra since the first pairs of canonical variates exhibited squared correlation coefficients of 0.88.
Principal component analysis and hierarchical ascendant clustering performed on the texture attributes and L*a*b* value data sets for the batters and frankfurters showed that a limited number of clusters can be discriminated, mainly according to the chopping conditions.
An acceptance test with consumers using a 9-point hedonic and a "just-about-right" scale showed that texture attributes such as crispness and hardness were within the liking rate of consumers; however, flavor and mouth feeling sensation must be optimized for improving acceptance.
In addition, overall liking, liking evolving with time (dynamic liking) and the level of several key texture attributes' divergence from those of an "ideal" cheese pie were evaluated on bipolar just-about-right scales and through penalty analysis to gain insights into potential directions for reformulating acceptable pies.
